Keyword country ham, mexican, Rays Country Ham, tacos, tex-mex
Author Wendy Perry
Taco Meat Ingredients:
8ouncesRays Country Ham
freshly ground black pepper
1pintstore bought Pico de Gallo or thicker type salsa
¾cup eachdiced strawberries and pineapple (grab some from store salad bar)
½cuploosely packed cilantro, roughly chopped
Other ingredients needed:
3-4cupsshredded iceberg lettuce
diced red onions (get these on store salad bar)
about ½cupqueso fresco crumbling cheese
small corn or flour tortillas
Cut up the ham a bit and put into food processor. Grind to a rough mealy texture.
Heat oil in large skillet. Cook the country ham and pork together till tender and almost done. Stir in remaining ingredients and bring to a boil. Once boiling, reduce heat and continue on a low simmer, uncovered, until excess moisture cooks out and mixture reduces.(Can be frozen at this point for later use.)
Pour bought pico/salsa into a bowl. Add diced strawberries, pineapple, honey, fresh minced cilantro to taste and diced onions. (Adjust honey per sweetness of the berries.)
Warm tortillas. This can be done in oven, but I like to spray on both sides with buttery pan spray and lightly brown on each side in a hot skillet until a little puffy.
Put shredded lettuce in bottom of tortillas to keep from getting soggy. Spoon taco filling over lettuce. Spoon on some of the strawberry sauce. Add a dollop of sour cream, then scatter with crumbled cheese, cilantro and diced jalapenos! Offer with lime wedges for those who wish to give a fresh squeeze to their tacos!